| 不同菌种对中式发酵香肠风味的影响 |
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| 引用本文： | 雷华威,李榕,樊康,董明盛,陈晓红.不同菌种对中式发酵香肠风味的影响[J].食品与机械,2011,27(5). |
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| 作者姓名： | 雷华威 李榕 樊康 董明盛 陈晓红 |
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| 作者单位： | 1. 南京农业大学食品科技学院食品微生物研究室,江苏南京,210095
2. 南京市产品质量监督检验院,江苏南京,210028 |
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| 基金项目： | 国家“863”计划项目(编号:2006AA10Z343;2010AA10Z303); 江苏省农业科技自主创新项目(编号:CX(08)113) |
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| 摘 要： | 研究在不同菌种组合的发酵剂作用下,发酵香肠成熟过程中风味物质的构成和数量的变化。采用固相微萃取-气相色谱-质谱(SPME-GC-MS)联用分析技术对发酵香肠挥发性风味组分进行分析,确定香肠的主体风味物质主要是醛类、醇类、酯类和酸类4类物质。证明魏斯菌和植物乳杆菌混合接种发酵更有益于香肠主体风味物质的产生。
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| 关 键 词： | 发酵香肠 魏斯菌 植物乳杆菌 风味物质 固相微萃取(SPME) 气相色谱-质谱(GC-MS) |
Analysis of aroma components in fermented sausage of simultaneous inoculation |
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| LEI Hua-wei,LI Rong,FAN Kang,DONG Ming-sheng,CHEN Xiao-hong.Analysis of aroma components in fermented sausage of simultaneous inoculation[J].Food and Machinery,2011,27(5). |
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| Authors: | LEI Hua-wei LI Rong FAN Kang DONG Ming-sheng CHEN Xiao-hong |
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| Affiliation: | LEI Hua-wei1 LI Rong2 FAN Kang1 DONG Ming-sheng1 CHEN Xiao-hong1(1.Food Microbiology Lab.,College of Food Science and Technology,NAU,Nanjing,Jiangsu210095,China,2.Nanjing Institute of Supervision and Testing on Product Quality,Jiangsu210028,China) |
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| Abstract: | Studied the changes of flavor composition and volume during the fermenting and ripening process of sausages were studied in this paper.The volatile components in fermented sausage were an-alyzed by solid phase microextraction combined with gas chromatog-raphy/mass spectrometry(GC/MS).Through the analysis of flavor compounds,aldehydes,alcohols,esters and acids are the mainly fla-vor substances.And finalized the mixed inoculated fermentation is more useful for the sausage flavor. |
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| Keywords: | fermented sausage nitrite weissella hellenica 1501 lactobacillus plantarumS10 flavor substance solid phase micro-ex-traction(SPME) gas chromatography/mass spectrometry(GC/MS) |
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